Tuesday, January 24, 2023
Media contact: Kirsten Hollansworth | Communication Student | 405-744-0442 | [email protected]
Are you ready to learn new knowledge and skills this year? The Robert M. Kerr Food and Agricultural Products Center offers a variety of training opportunities throughout the year to help food industry professionals increase productivity and reduce the cost of doing business.
FAPC has the know-how to meet the needs and requirements of the food and agricultural industries. Take advantage of FAPC’s educational programs, training and seminars to help you stay at the forefront of the latest value-added processing and technology.
Chuck Willoughby, business and marketing relations manager, said FAPC has the experience and knowledge to help someone refresh their skills and renew a certification, or help an entrepreneur master a new business venture.
“FAPC has developed a nationally recognized reputation for relevant quality training, particularly that related to food safety,” said Willoughby. “Almost all of the trainees work for companies that have also received technical and business support, whether at their respective facilities or at the pilot plant at FAPC. The relationship FAPC has with the food industry, particularly in Oklahoma, is unique.”
Jump into the new year by attending the Basic Training Workshop designed for entrepreneurs in the food industry. It helps attendees address issues through assistance with business planning, market identification, strategies, and an explanation of food processing regulations. This one day training will be offered on February 16th, June 15th and October 19th. During the workshop, participants can expect exchanges in small groups and guest speakers from government and industry.
Next, the Homemade Food Freedom Act workshop will help attendees interested in understanding the requirements for safely manufacturing food and beverage products made at home for resale under this new law. This workshop will be offered at various locations throughout Oklahoma on February 21st, March 30th, April 13th, July 20th, September 27th and November 8th. The training, open to the public, will focus on explaining the new law, food safety hazards and control strategies, good manufacturing practices, labeling and allergen management, food safety in canning, liability and legalities. Specifically designed to meet the training requirements of the Homemade Food Freedom Act, this training provides additional tools to help manufacturers provide consumers with a safe product and comply with government guidelines.
Scheduled for February 23, May 25 and August 10, the one-day internal auditor course will teach food companies how to conduct internal audits of their facilities in accordance with Global Food Safety Initiative standards. A comprehensive audit system is fundamental to a company’s food safety and product quality, as it confirms that systems and processes are operating effectively.
The Accredited Basic HACCP Workshop covers the basics of creating a hazard analysis critical control point plan and is accredited by the International HACCP Alliance. This two-day workshop will be offered from February 28th to March 1st, September 20th to 21st and December 6th to 7th. Employees responsible for developing, improving or maintaining an HACCP system will benefit from attending.
Next, the Food Defense and Food Fraud workshop will raise awareness of the threat of intentional contamination of the US food supply. Scheduled for March 8th, this workshop will help food processing facility managers and supervisors identify potential food safety risks in their facilities.
Are you a beginner baker who wants to learn how to make traditional and artisanal bread? Playing in the Dough is a personalized, hands-on workshop led by Renee Nelson, FAPC Milling and Baking Specialist, who shares tips and tricks with participants as they make these delicious bread products using whole grains and refined white flour. Bakers won’t want to miss this workshop, offered on March 23rd.
The Safe Quality Foods Workshop – Issue 9 is based on the development and implementation of Safe Quality Food (SQF) systems. This workshop, offered April 11-12, is based on the SQF Code, Issue 9 for Manufacturing, and provides information for attendees to gain an understanding of the SQF program.
The FSPCA Preventive Controls for Human Food (Part 2) is offered twice throughout the year: on April 25th and July 27th. This mixed course consists of two parts. Those who have completed Part 1: Online are eligible to attend a one-day Part 2: Instructor taught by a Lead FSPCA Instructor. You must complete both parts to get the FSPCA training certificate.
Are you a professional in the food industry and interested in a crash course on hygiene in the food industry? On May 4th and October 12th, this comprehensive full-day lecture and hands-on workshop is designed to teach the basics of hygiene in food manufacturing facilities.
Held on May 10-11 and November 15-16, the BRC – Global Standard for Food Safety Edition 9: Site Training will provide attendees with the opportunity to gain an in-depth understanding of the Global Standard for Food Safety Edition 9. The course is designed to equip onsite technical personnel, technical and quality managers and their teams, and consultants with the skills and knowledge to successfully implement the standard onsite.
Everyone from cooks to farmers, as well as bakers in small and large bakeries, will find interest in the specialized workshop All You Knead to Know – An Artisan and Grain for the baking industry only. On May 17, attendees will learn about OSU’s wheat breeding program and why there are so many different types of flour on the market. In addition, participants learn baking techniques from baking experts through hands-on activities.
FAPC is hosting a public food labeling workshop on June 7-8 to provide information on FDA food labeling regulations and other related topics for the regulated industry, especially small businesses and startups. Mandatory labeling elements, nutritional labeling requirements, health and nutrition claims, the Food Allergen Labeling and Consumer Protection Act 2004 and specific labeling issues such as exemptions are topics to be discussed during the workshop.
If learning how to bake seasonal pies ahead of the holiday baking season is of interest, join FAPC for the Playing in the Dough Pies! Workshop on September 12th. This hands-on workshop is designed for novice bakers who will learn how to create a light and flaky pie crust for a perfect pie from Renee Nelson, Milling and Baking Specialist at FAPC.
For more information on upcoming events and registration fees, contact Karen Smith, workshop coordinator, at 405-744-6277.
FAPC, part of OSU’s Division of Agricultural Sciences and Natural Resources, helps discover, develop and deliver technical and business information that stimulates and supports the growth and processing of food and value-added agricultural products in Oklahoma.